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Leftover Steak Quesadillas

These steak quesadillas are a super easy leftover makeover with gooey cheese, tangy guacamole, and the perfect crunch.
Course Appetizer, Main Dish, Snacks
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Quesadillas
Calories 692kcal
Author Diana Reis

Equipment

  • 1 Large Pan

Ingredients

  • ½ Pound Cooked Steak leftover piece chilled from fridge
  • 4 Large Flour Tortillas burrito size or larger
  • 1 Pound Monterey Jack Cheese grated
  • ½ Cup Guacamole
  • Bell Peppers sautéed
  • Yellow Onions sautéed

Instructions

  • Start by grating your choice of cheese and assembling your filling ingredients.
  • Slice the steak into very thin strips going against the grain. Remove any large pieces of fat or gristle.
  • Heat a large skillet on medium heat. Place a tortilla down flat in the hot pan.

Taqueria Style Quesadilla

  • Spread creamy guacamole over half of the tortilla.
  • Sprinkle a generous portion of shredded cheese over the whole tortilla. Add sliced steak over half of the tortilla in a single layer. 

Fajita Style Quesadilla

  • Sauté sliced bell peppers and yellow onions in olive oil with a pinch of salt and black pepper. Sprinkle a generous portion of shredded cheese over the whole tortilla. 
  • Sprinkle a generous portion of shredded cheese over the whole tortilla. Add sliced steak and sautéed fajita veggies over half of the tortilla in a single layer. 
  • Fold in half and cook the first side until golden brown, approximately 2-3 minutes. Flip and cook the second side until brown and the cheese melts.
  • Remove from the pan, and place on a cutting board. Repeat the process with the remaining tortillas and filling.
  • Cut cooked quesadillas into wedges.
  • Serve with your favorite steak quesadilla toppings.

Notes

What is the Best Cheese for a Steak Quesadilla?
Using a mild Mexican cheese like Queso Chihuahua is authentic and delicious. However, you can use a variety of cheeses for a delicious result. Monterey Jack is a common substitute for queso chihuahua. Mild cheddar, queso Oaxaca, or a shredded Mexican blend are good options as well. 
Diana’s Tips for Success
  • Grate cheese from a block to get the best melted cheese pull! 
  • Slice steak when it is cold to make sure you can get very thin slices! Thin slices will warm completely while the quesadilla is cooking.
Storage and Reheating
Steak quesadillas can be stored in an airtight container in the refrigerator for up to 7 days from the day the steak was cooked.
Reheat by warming a pan on medium-low heat and placing the quesadillas in the pan until they are warmed through the center.

Nutrition

Calories: 692kcal | Carbohydrates: 18g | Protein: 43g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 146mg | Sodium: 933mg | Potassium: 458mg | Fiber: 3g | Sugar: 2g | Vitamin A: 918IU | Vitamin C: 3mg | Calcium: 907mg | Iron: 3mg